Robert Thompson is bringing back his acclaimed gastropub, Argyll Whisky Beer, to 17th and Downing. Argyll’s motto, “Eat Well – Drink Slowly – Speak Warmly” will focus on local, fresh, ingredients prepared by chef John Broening and will be paired with Level 2 Cicerone Ryan Conklin’s dimensional and balanced global beer program.
The food will be “elevated British pub cuisine” and will feature items such as Gin Cured Salmon, a “spot of tea” which is chicken and pork tea broth, ramen noodles and vegetables and it couldn’t be an English pub with Bangers and Mash. Loyal Argyll customers will be delighted to know that the Scotch egg returns.
Grand opening is scheduled for mid-May. They will be open 7 days a week for lunch/brunch, happy hour, dinner and late night. Like them on Facebook to stay apprised of the opening date and events.
The bar (below) and the community room (bottom) at the new Argyll Whisky Beer, scheduled to open in May at 17th and Downing in Uptown.
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